Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 4
Author(s): Mengying Li, Shuangshuang Xu, Yunying Li, Ying Xiong, Yi Liu, Guohua Zhao, Binjia Zhang, Jia Chen, Dongling Qiao, Fengwei Xie
Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Mengying Li, Shuangshuang Xu, Yunying Li, Ying Xiong, Yi Liu, Guohua Zhao, Binjia Zhang, Jia Chen, Dongling Qiao, Fengwei Xie Read More
Related posts:
Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions
Microwave-enzymatic cascade depolymerization of brewer’s spent yeast β-glucan: From branch-on-branch structural insights to functional oligosaccharides production
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087
Varietal-dependent flavor dynamics in Piper nigrum L. under thermal processing: Unraveling key aroma compounds and processing adaptability mechanisms
Dual role of calcium in regulating collagen integrity and proteolytic response during sea cucumber Apostichopus japonicus tenderization
Development of a csp-based RT-qPCR method for specific quantification of Bifidobacterium animalis by comparative genome analysis